BUTTERMILK

Buttermilk is the curd that forms over the butter during its production, is still produced by adding a bacterial culture with skimmed milk to reproduce the consistency flavor and acidity of the original product: So the word “buttermilk” todayIt refers to cultured buttermilk.

Place the warmed milk in a glass bowl, add buttermilk mix well and cover.

Let rest at room temperature overnight, the ideal temperature for fermentation is 26 ° C, in winter you need to wrap the glass container in a cover, I put the container in the oven, leaving the oven light on, this will reach about 26 ° C.

When the milk has curdled we got buttermilk, to continue the self-production, we save 60 ml of buttermilk to be introduced in the new liter of milk to curdle.